Erulli/Onion: 1 medium sized (finely chopped, optional but recommended as this would give a crunchy effect to the dish)

Curry leaves: as much as you want (finely chopped)Coriander leaves: a fistful (finely chopped)Grated coconut: 3-4 tbspSalt: According to tasteJeera/Jeerige/Cumin seeds: 1 tspMosaru/Curd/Yogurt: 1/2 cup (shouldn't be very sour)Grated cucumber: 1/2 cup (this gives a totally different flavor to the rotti, but if you don't like you can discard it too)Finely chopped green chillies: As much as you want (I normally do not add this, as my family likes it less or rather no spicy)

Oil: 1 tbsp for each rotti

Water: Roughly around 1 cup (use cucumber water as much as possible)

Method:

Blend the cooked rice to make a smooth paste.

Mix all the above ingredients mentioned. Make a dough similar to rice rotti dough.

Pat it on the tava or a banana leaf, cook on both sides & serve with coconut chutney.

Notes:

If you want the rotti to be soft, decrease the rawa & increase the rice flour.

Do not pat the rotti very thin, keep it medium like parathas.

Add the oil generously as it helps in roasting the rotti better.

Feel free to add leafy vegetables like methi, dill to this rotti for different flavors & nutrients.